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Whenever I post dessert recipes, my longtime readers know that I always have to give my little disclaimer: Yes, this is still a dessert and should only be a once in a while treat due to the sugar content. But there are some killer nutrient-dense ingredients in here to redeem the recipe a little! There’s the pastured raw milk, pastured egg yolks, and pastured butter of course, but even the sugars and salt are from a better source and have some valuable nutrients intact.

Homemade Creamy Chocolate Pudding Recipe

AuthorKelly the Kitchen Kop

Yield5-6Servings

First make the pudding, then with the leftovers you can make the healthy chocolate fudgesicles — see below. My creamy chocolate pudding is from a few different recipes I pulled together and experimented with — if you're a chocolate freak, too, you'll love it…

Ingredients

5 cups milk (I used raw milk because that’s all I have, but even though it’s not raw when I’m done, since it’s cooked, we still get the benefits of pastured milk anyway – read more abouthealthy milk options.)

6 egg yolks (The eggs are cooked in this recipe, but you still might wonder, “Are raw eggs safe to eat?” Hint: We eat raw egg yolks often in various recipes.)

Instructions

As it starts to get hot, put a couple tablespoons into a small bowl with the arrowroot and whisk well, keep adding more hot pudding and whisking, and picking any lumps out that might form.

Keep doing this until you have a bowl-full of smooth pudding, and then stir this back into the rest of the pudding in the pan. (This is how to do it gradually so lumps don't form.)

Continue cooking, stirring/whisking continuously until pudding thickens – don't walk away or it will burn, this will likely take about 10-15 minutes.

Remove from heat and it will continue to set as it cools. If you have leftovers for the fridge, let the pudding cool completely, and then place a piece of plastic wrap on top so you can easily lift off the gummy top that will form. You don't have to do that, but some don't like that layer that forms on top.

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I made this recipe exactly except for the sweeteners. Instead of 1 cup maple syrup and 1 cup cane/other sugar I used 1 cup of raw honey ONLY. It was VERY sweet, so I can’t even imagine how it would have been if I’d doubled it. I might even use less than that next time!! Otherwise it was an excellent recipe, very very rich and decadent. Thanks for the inspiration; with my modifications it will be my go-to recipe for using up my raw milk before it goes sour.

Oh man. This is definitely going to have to be made this weekend. Although I think I packed up our popsicle trays (we’re in the process of moving)… Rats. Oh well, I’m sure no one will complain about chocolate pudding. 🙂 Question – does this recipe use grade a or grade b maple syrup? At the moment, all we have is grade a, so I was just wondering if this will work fine. Thanks for this, I’m excited to make it! Great way to use up some eggs!

Looks delicious, Kelly. The chocolate pudding recipe I use doesn’t use egg. I needed one with minimal steps :). It usually freezes fine for fudgesicles but this last time, about 2 weeks ago, it didn’t freeze hard for some reason and we had to scoop it out and eat it with spoons. I still ate 2 though – that’s why I don’t make it very often!

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